5/5 of #cooking this daikon, cukes + ume salad/relish
Make sure you squeeze the daikon and cuke julienne well - no need to rinse, it'll be salty.
Now you can mix in the kombu shreds (option, but this adds umami and additional flavor - you don't need a whole lot) and the
ume paste - mix in, yes, yes, with your fingers. So it's all well mixed - this'll give it nice bursts of tartness.
Keep in fridge, eat as a side in small doses.
Edit: add some sesame seeds, oil before serving
Enjoy!
#Food
